Effect of Lactococcus lactis subsp. on Production of Pigment and Citrinin by Monascus

Abstract

This study aimed at evaluation the effect of Lactococcus lactis subsp. TC-1 on production of pigment and citrinin by Monascus. 12 h fermented Lactococcus lactis subsp. TC-1 broth mixed with 24 h fermented Monascus FJ1 and FJ46, co-cultured for 96 h. Compared with the control, the result demonstrated that mixed culture could decrease the citrinin level dramatically, from 15.7 mg/kg to 1.3 mg/kg, and the red, orange, yellow pigment yield increased by 3.89, 2.22, 7.64 %, respectively. To study this phenomenon primarily, a series of experiments were carried out. Research revealed that, sodium lactate which exist in Lactococcus lactis subsp. TC-1 fermented broth play an important role. After mixed culture with sodium lactate, red, orange, yellow pigment yield increased by 130 %, 102 %, 46 % respectively, and citrinin yield decreased by 68 %.